This coffee cake holds a special place in my heart as it’s adapted from my great-grandmother’s handwritten recipe card that was passed down through generations of bakers in our family. I found it tucked away in a weathered wooden recipe box while helping my mother clean out her kitchen cabinets. The first time I made it for my culinary students, they couldn’t believe the depth of flavor from the caramelized butterscotch. Now it’s become one of my most requested recipes at the cooking classes I teach in Asheville.
Heirloom Butterscotch Breakfast Coffee Cake
A treasured family recipe featuring rich butterscotch flavor swirled into a moist, tender cake topped with crunchy streusel—perfect for special breakfasts.
Prepare Baking Pan
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or spray with baking spray containing flour.
Make the Streusel Topping
In a medium bowl, combine brown sugar, flour, and cinnamon. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Stir in nuts if using. Refrigerate while preparing the cake batter.
Prepare Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
Add Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Reduce mixer speed to low.
Incorporate Dry Ingredients and Sour Cream
Add the flour mixture in three additions, alternating with sour cream in two additions, beginning and ending with flour. Mix just until combined. Fold in butterscotch chips by hand.
Assemble and Bake
Spread half the batter into the prepared pan. Sprinkle with 1/3 of the streusel topping. Carefully spread remaining batter over the streusel layer and top with remaining streusel mixture. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Make Butterscotch Drizzle (Optional)
In a microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave in 15-second intervals, stirring between each, until smooth. Allow cake to cool for 15 minutes, then drizzle with the butterscotch sauce before serving.
The Butterscotch Coffee Cake You Need In Your Life
Learn how to make a delicious butterscotch coffee cake that's perfect for breakfast or brunch gatherings.
Unlike many coffee cakes that can be dry or overly sweet, this version creates the perfect balance with its ultra-moist texture and nuanced sweetness. The beauty of this recipe is its make-ahead potential—prepare the batter the night before, refrigerate, and bake fresh in the morning for a warm breakfast treat with minimal morning effort. The butterscotch flavor develops even more overnight, creating richer, more complex notes that store-bought mixes simply can’t achieve.
Each bite offers a gorgeous interplay of textures—tender crumb, pockets of melted butterscotch, and the sweet crunch of the streusel topping. The aroma that fills your home while baking is simply intoxicating—warm brown sugar, butter, and vanilla notes that mingle together into something truly irresistible. Your family will come running to the kitchen without being called!
Consider this coffee cake your secret weapon for holiday breakfasts, brunch gatherings, or impressing weekend guests. For a special touch, serve slices still warm from the oven with fresh berries scattered around the plate and a small pitcher of warm cream on the side. This isn’t just breakfast—it’s a memorable experience that creates traditions your loved ones will treasure for years to come.
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